Two weeks ago I posted a story about smoking spare ribs. Thank you all
for your information. One thing still left a question mark. Someone
replied that my paste, containing fresh garlic and olive oil might
produce a bitter taste. Although I did not notice it, he might be
right. So far my research says that burn garlic will turn bitter, but
at 100 tot 120 C, will garlic burn?
Olive oil itself has a slight bitter taste. Heating it to 80 C. should
make it less bitter (although it must be done for days). and if olive
oil turns bitter, is it also true for other oils (mustard does have a
lot of oil in it, and mustard is often used)
can someone explain how garlic and olive oil turn bitter?
This Sunday I will smoke some spare ribs and salmon. Will do the ribs
with a dry rub. You where right. Spare ribs have enough fat and don't
need basting to keep them moist. No oil or fresh garlic this time ;-)
Adriaan
